• Place sweet corn in a food processor, add little milk, and make it a like a coarse paste.
• Remove it on a plate and keep it aside.
• Grate processed cheese and keep it aside.
• Take 2 boiled potatoes and smash it on a big plate.
• Add sweet corn paste and cheese in it.
• Mix fresh coriander, salt, pizza seasoning in it.
• Now add 1 tbsp cornflour and 1 tbsp all-purpose flour.
• Mix all the ingredients very gently with your hands.
• If you find the stuffing little soft add little more cornflour.
• Grease your hands with little oil so that the stuffing doesn't stick to your hands.
• Pinch a lemon size ball and roll it in between your palms as shown in the picture.
• If you want to add more cheese in the center then flatten the ball and place little cheese in it and roll it again.
• Make balls of all the stuffing and keep it in the refrigerator for 10 minutes.
• It is advisable to keep it in the refrigerator so that the balls become firm and do not break while frying.
• Meanwhile, make a paste by adding water in 1 tbsp cornflour and 1 tbsp all-purpose flour.
• After 10 minutes remove the balls from the refrigerator and first dip them in cornflour and all-purpose flour and then roll them in bread crumbs.
• Heat oil in a frying pan, once the oil starts to bubble softly drop the corn cheese balls in the oil and fry them on a medium to high flame.
• Keep turning sides gently and fry till they are golden brown in color.
• Fry all the balls in small batches and remove them in a kitchen napkin to remove any excess oil.
• Serve corn cheese balls hot with tomato ketchup, green chutney, or Mexican salsa.

HOW TO MAKE BREAD CRUMBS AT HOME:

• Take bread cores or bread slices and grind it into a food processor till you get a coarse dry mixture.
• You can either make it in small batches as and when you need it or make it in a large batch and store the extra in a box in the refrigerator.
• It will stay in the refrigerator for 2 weeks at least.